Kiru
Arisu Shuzo
Sake rice： 100% of 5 million koku produced in Toyama
Yeast：KArg1401 urea non-production
Fine rice 70%, alcohol strength 17°.
Japaneseness +3, acidity 1.7
Clarity in appearance, color: slightly mountain-blown
Viscosity: slightly lower
Strength of aroma: weak
Complexity: simple
Ginjo aroma: slight hami melon, rice yeast, carbonic acidity, and
Flavor intensity: Medium
Complexity: Medium
Sweetness: medium to slightly pungent
Sweetness: Cantaloupe
Sourness: Carbonic acid
Bitterness: Carbonic acid
Aftertaste: Shiitake
Other: slightly pungent, not too sweet, green cantaloupe aroma in the mouth, carbonated salty bitterness slightly hard but clean and clear, with a clear and powerful bouquet and a clean, simple and hard finish.
Aftertaste: low
Finish: short
🌟🌟🌟🌟⭐️
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